Licorice

The bittersweet licorice root has been enjoyed as a natural confection for thousands of years. The licorice plant is a perennial legume and is native to south-western Asia and the Mediterranean.

Best climate and site: Zones 8-10. Full sun.

Ideal soil conditions: Deep, rich, moist soil; pH 6.5-7.8.

Growing guidelines: Divide rootstocks or take stolon cuttings in autumn and spring or propagate by seed in spring or autumn. Slow to grow from seed. Remove flower heads to encourage stronger roots and stolons, unless seed is required.

Growing habit: Hardy stoloniferous perennial with long, narrow, dark green leaflets; height 2—5 feet (60—150 cm). Its taproot can be up to 3 feet (90 cm) in length and has several long branches, which are wrinkled and brown with yellow flesh.

Flowering time: Pale blue or purplish flowers appear in summer followed by reddish-brown pods.

Pest and disease prevention: Usually trouble free.

Harvesting and storing: Roots and stolons are lifted in early autumn 3-4 years after planting and dried for decoctions, liquid extracts, lozenges and powder.

Parts used: Roots, stolons.

Culinary uses: Used as a flavoring in confectionery, ice cream and beverages. Roots are boiled to extract the familiar black substance used in licorice candy.

Medicinal uses: Internally for constipation, asthma, bronchitis and coughs but not for people with high blood pressure. Externally for eczema, herpes and shingles.

Other uses: Licorice is a basis for most commercial laxatives. Licorice extracts are used to flavor tobacco, beer, soft drinks and pharmaceutical products; used as a foaming agent in beers.